Emeril's Meat Sauce
A slow-simmered Bolognese-style meat sauce using equal parts ground beef, veal, and pork with tomatoes, herbs, and Parmigiano-Reggiano — yields 1.5 to 2 quarts.
Ingredients
- 2 tbsp olive oil
- 0.3 lb ground beef
- 0.3 lb ground veal
- 0.3 lb ground pork
- 2 cup finely chopped onions
- 0.5 cup finely chopped celery
- 0.5 cup finely chopped carrot
- 2 tbsp chopped garlic
- 56 oz peeled, seeded, chopped tomatoes (2 cans)
- 1 can small can tomato paste
- 4 cup beef stock or water
- 2 each fresh thyme sprigs
- 2 each bay leaves
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 pinch crushed red pepper
- 2 oz Parmigiano-Reggiano cheese
Instructions
- 1
In a large nonreactive saucepan over medium heat, add oil. Season combined meat with salt and pepper. When oil is hot, add meat and brown 4-6 minutes.
- 2
Add onions, celery, and carrots. Season. Cook 4-5 minutes until vegetables are soft.
- 3
Add garlic and tomatoes. Season. Cook 2-3 minutes. Whisk tomato paste with stock and add to tomatoes.
- 4
Add thyme, bay leaves, oregano, basil, and red pepper. Mix well. Bring to a boil, reduce to medium, simmer about 2 hours. Stir occasionally; add more liquid if needed.
- 5
During last 30 minutes, reseason with salt and pepper and stir in the cheese. Remove from heat. Let sit 15 minutes before serving.